Spring

Lisa’s (Somewhat) Vegetarian Lemony-Peppery-Spring Pea Pasta Carbonara

April 14, 2010
Author Notes

I love dishes that taste creamy without the cream. A Carbonara does that -- in that the addition of a ladle full of water and heavy on the yolks type combination creates a creamy dish. I have called this "somewhat" vegetarian -- because of the eggs -- are eggs considered vegetarian? I know there is some debate about that... —coffeefoodwrite

  • Serves 2-4
Ingredients
  • 7 green onions – chopped
  • 3 tablespoons good quality e.v. olive oil
  • 1 tablespoon course ground pepper
  • 3 whole organic eggs
  • 2 organic egg yolks
  • 1 cup pecorino cheese – grated
  • ½ pound spaghetti (I used Barilla)
  • 2 tablespoons kosher salt
  • ½ cup petite spring peas (frozen or fresh)
  • 1 tablespoon finely grated lemon zest
  • additional lemon zest and cracked pepper for garnish
In This Recipe
Directions
  1. Place olive oil and cracked pepper in a large skillet. Stir and sauté pepper on medium low heat for about ten minutes to infuse oil. Add green onions and sauté until tender about 3-4 minutes more
  2. Meanwhile, cook pasta in water salted with the 2 tablespoons kosher salt until almost al dente. (About 8 minutes.)
  3. Whisk eggs and egg yolk in a bowl.
  4. Remove pasta directly from water to sauté pan (which has the green onions and pepper). Toss to coat. Add a ladle full of pasta water. Add eggs and cheese. Continue to stir and coat on low to medium low – about 5-6 minutes until the egg is thickened. Add peas and lemon zest and cook about 1-2 minutes more – until peas are tender and warm.
  5. Serve to plates, garnish with additional fresh cracked pepper and lemon zest. Enjoy....

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